I am getting ready to do a 12x18 sheet pan. I have not done a cake this big before so I need some help. First of all how many boxes of cake mix would I use for this size. Second, I normally use the baking strips around the outside of my round pans to bake evenly, do I do the same for a pan this big or is there another trick. Also how do you take it out of the pan without it breaking? Do you level it just like a 9" round. I know I have a lot of questions but I want to make sure I do this correctly. TIA

Michelle

I haven't done this size in awhile, but if I remember correctly it took 3 cake mixes. I'm making a shower cake next weekend and borrow this particular pan from a good friend. I'll have to check with her to make sure.

I don't own bake strips, but for this pan, I use the inverted rose nail in the center. I didn't have anything TO trim using this technique.

Helping you bump this up for someone with more know-how than me! Good luck.

Oh, and as far as taking it out of the pan without it breaking....I invert my covered cake board on the cake and flip. Then just cool it on the board rather than praying it doesn't crumble while transferring from cooling rack to board. I don't have a large enough cooling rack for this pan anway. That works for me.

Thanks for your info. I guess I will just give it a try, unless anyone else has suggestions

Michelle

You're welcome. I'll be watching this post as well. Take care.

Before I bake my 12 x 18, I take out the unused oven rack from the oven, and use that as a cooling rack. It fits right over the pan and then I flip it.

I've done this size cake before and have one due later this month. 3 cake mixes sounds right. I put 3 rose nails in the pan this size, are you familiar with doing that? You spray your rose nail with Pam and I put 3 at equal lengths down the center of the pan. It makes the cake bake more evenly in the middle since the pan is so big.

I have a cooling rack that is the right size and turn my cake out onto it. But, be sure whatever you turn your cake out onto, that you have leveled the top of your cake. You can use a serrated bread knife if you have one. If you don't, and I'm speaking from experience, your cake will break apart. This size cake actuals intimidates me a little because of the size and I don't have anyone around to lend a hand. But just take a deep breath and it will be fine. Hope this helps.

Cindy

Wow, bulldog! Thanks for the cooling rack/oven rack tip....Genius!

why did you have to say that? It was my mom's idea.

I had a a little similar question going the other day. Here are some responses from other members you might find helpful. I'm with you, anything bigger than the 11x15 intimidates me too. How about two of a smaller size...check out the advice for putting two together. Good luck
Pam

http://www.cakecentral.com/cake-decorating-ftopict-18230.html

I flip my cake onto a jumbo cooling pan (14"x20") , put my jumbo cooling grid (same size) on top of the cake, press it lightly and turn it around. It works. I tort and level it with the jumbo cake leveller. And I bake at 325 with BAke Even strips. These techniques have worked for me. Good luck!

I use this size a lot for Eagle Scout cakes and I always use 4 mixes so that I get a nice height I can cut off level. I bake it at 325 without strips or nails, nothing extra and let it bake for between an hour to an hour and a half. I take it out, cut the top level with the large Wilton leveler, flip it out onto my covered cake board, cover the whole thing with cling wrap to cool and set it on a cooling rack. This way seems to always work best for me.
HTH,
Heather

OMG!!! I AM FREAKING OUT NOW..I have to of these cakes to do within two weeks and have never done this. OK OK breath ! So can I take the pan out , let it cool in the pan for about 20 minutes, level it, and flip it onto the cakeboard that I will be using? Any more detailed advice would be helpful..

P.S. HeatherMari I am located in the Flint are. Wow didn't know someone was so close to me. Small world

This is how I do mine, I've never had any problems.

I use 4 cake mixes (just to make sure there is enough to cut off). I cook it, nice and slow 300-325.

When its done. I cool it for only 5 minutes, use a serrated knife to carefully cut the top off (making sure I'm straight). Then I flip it onto my cake board. And let it cool completely.

Helpful Hint: These are farely heavy cakes. So Make sure your board is strong enough to hold it. If it is just cardboard, your cake will crack with the weight.

Can't wait for pictures!